About a month ago, my husband and I went on a quick vacation with my parents. We traveled to Asheville, NC (where we toured the Biltmore House - SO cool!) and then on to Myrtle Beach, SC for a few days before we had to fly back. (My parents got to stay and enjoy the beach for the rest of the week but we had to get back to work!) We decided to fly back from Charleston, mostly because it's one of the best foodie cities in the world.
I planned our entire day - donuts at Glazed Gourmet Donuts
, a carriage ride, shopping, dinner at Magnolia's
, and my favorite part - a cooking class at Charleston Cooks
. We learned some great recipes, and today I'm going to share Mini Berry Buckle Cakes!
I had never even heard of a buckle cake before, can you believe that? It's almost like a cobbler, but the fruit is mixed directly into the batter. This variation is a light fluffy cake with fresh seasonal berries mixed in, topped with a cinnamon-streusel crumb topping.
Start by creaming the butter and sugar with a stand or hand mixer. (If you don't have one, do it by hand, you'll just get a great arm workout.) Add the egg and mix until smooth. Add the flour mixture alternately with the milk until creamy and smooth. Fold in the berries with a spatula so you don't blend them to smithereens.
Scoop the batter evenly into 12 paper-lined muffin cups. Then it's time to make the streusel! Combine flour, brown sugar, and cinnamon in a small bowl. Blend in some cold butter using a pastry cutter or your own fingers. (I always just use my fingers... just rub the mixture until the butter is in small pieces about the size of a pea or smaller.)
Sprinkle the streusel over the batter and you are ready to bake. After a quick trip in a 350*F, your Mini Berry Buckle Cakes are ready to enjoy! Especially delicious when served with additional mixed berries and maybe even some whipped cream.
I will even admit... I have been enjoying the leftovers for breakfast! At least it's got fruit?!
Mini Berry Buckle Cakes
Yield: 12 mini cakes
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 1 egg
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh mixed berries, finely diced
- Crumble Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup unsalted butter
1. Preheat oven to 350*F. Line 12 muffin cups with paper liners; spray with cooking spray.
2. For cake batter, beat butter and sugar until light and fluffy. Add egg; beat until well-combined. In a small bowl, mix together flour, baking powder, and salt. Add flour mixture alternately with milk, beginning and ending with flour mixture. Beat until smooth. Fold in berries. Scoop batter evenly into 12 paper-lined cups.
3. For the crumble topping, combine flour, brown sugar, and cinnamon in a small bowl. Blend in the butter using a pastry cutter, two knives, or your fingers. Sprinkle over each mini buckle cake.
4. Bake at 350*F for 20-24 minutes until golden brown. Serve warm with whipped cream and additional fresh berries.
Source: adapted from Charleston Cooks